Preparation

1. Prepare stove-top smoker with wood chips.

2. Core tomatoes, then halve lengthwise. Squeeze out seeds and juice, and discard. Arrange tomato halves cut-side up on smoker rack, and season with salt and pepper, if desired. Smoke tomatoes 15 minutes, or until tender. Remove smoker from heat, leave covered, and cool tomatoes to room temperature in smoker.

4. Lay 2 tortillas on work surface, and sprinkle 1/4 cup cheese over each. Layer with diced tomatoes, beans, and cilantro. Top each quesadilla with remaining tortillas, and press firmly to seal. (From this point, quesadillas can be prepared up to one day in advance: Separate each with paper-towel square, and wrap in plastic wrap. Store in refrigerator.)

5. Grill or cook quesadillas in skillet over medium heat 3 minutes per side, or until beginning to brown. Let stand 1 minute before cutting into wedges.

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